2 c. whole wheat flour
1/2 c. toasted almonds, chopped finely
1 tsp. baking powder
1/4 tsp. salt
2 large eggs
1/4 c. Blood Orange Olive Oil
1/2 c. brown sugar
1/3 c. oven-dried blueberries
1/2 c. Sicilian Lemon White Balsamic
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt. Set aside. In a large bowl, beat 2 eggs, Blood Orange Olive Oil, and brown sugar with a wooden spoon until smooth. Gradually add flour mixture while mixing until just combined. Stir in blueberries and almonds. On a floured work surface, form dough into 2 logs about 8 inches long. Place on baking sheet and flatten each log until about 1 inch high and 2 inches wide. Bake for 30 minutes or until lightly browned and surface begins to crack. Remove from oven and cool 10 minutes. Then gently place logs onto a large cutting board. Reduce oven temperature to 325 degrees F. When logs are cool enough to handle, cut into half-inch slices on the diagonal using a bread knife. Return slices to baking sheet 15 more minutes. Cook on wire rack.
Pour half cup Sicilian Lemon White Balsamic into a small saucepan over medium heat.
Bring to a boil. Turn heat to reduce to a simmer. Stir occasionally until the vinegar has reduced by half and begins to turn a caramel-toned color.
Allow to cool and add 1/4 cup powdered sugar. Stir, drizzle onto biscotti.
Preheat oven to 170 degrees F.
Bring pot of water to boil. Boil 3/4 cup blueberries for 60 seconds.
Have a bowl of ice water standing ready.
Pour boiling water and blueberries into sieve and dump blueberries into ice water.
Drain blueberries from ice water and pour them onto a clean tea towel with paper towels on top. Dry blueberries.
Prepare baking sheet with parchment paper.
Put blueberries on parchment paper and be sure none are sticking together.
Put pan in oven for 2-8 hours, with oven door slightly ajar.
*Submitted by Erin Unger